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Re: BBQ experts....assistance required
Originally Posted by Amazulu
(Post 10276197)
Not for steak it isn't. That would be the worst way to cook it.
HOT & FAST |
Re: BBQ experts....assistance required
Originally Posted by renth
(Post 10276200)
With the meat at room temperature to begin with, not straight from the fridge.
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Re: BBQ experts....assistance required
Originally Posted by Amazulu
(Post 10276204)
Agree, and marinate well cheaper cuts like rump (sacrilege of you do this to fillet!).
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Re: BBQ experts....assistance required
Originally Posted by renth
(Post 10276205)
I'm hungry now. I'm having a BBQ tonight, well Webber-Q anyway.
Well done. |
Re: BBQ experts....assistance required
Originally Posted by Amazulu
(Post 10276197)
Not for steak it isn't. That would be the worst way to cook it.
HOT & FAST would apply to a BBQ as well I think. You could low and slow cook as well to break down the collogen - but it seems that you loose too much moisture as a result, so only for cheapo cuts. |
Re: BBQ experts....assistance required
Originally Posted by Amazulu
(Post 10276197)
Not for steak it isn't. That would be the worst way to cook it.
HOT & FAST |
Re: BBQ experts....assistance required
Australia is turning to the Big Egg, Smokey Joe type BBQ's in quite a big way at present. The wave is on, the big bonus, fully controllable charcoal cooking, either hot ... in fact hotter than anything gas can provide, so you can use them as Pizza ovens... right down to low and slow 77 degree for 24 hour type cooking, Combined with smoking capacity..
So buy a cheapy normal bbq right now in anticipation of buying one of these 700 dollar jobs in the next few years as the switch takes hold. They are literally running out of the door at present. Even at 700 bucks plus. Strong argument for low and slow coming to the fore... personally I'm going to expriement. Bodeans seem to builing a UK following on low and slow cooking. http://www.bodeansbbq.com/ |
Re: BBQ experts....assistance required
Not sure I understand the 'low and slow', 'hot and fast' argument. It completely depends on what cut of meat you're cooking. You wouldn't do a decent steak low and slow, neither would you do ribs, roast etc hot and fast.
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Re: BBQ experts....assistance required
Originally Posted by moneypenny20
(Post 10276410)
Not sure I understand the 'low and slow', 'hot and fast' argument. It completely depends on what cut of meat you're cooking. You wouldn't do a decent steak low and slow, neither would you do ribs, roast etc hot and fast.
Something like this... http://bbq.about.com/od/charcoalgril...ado-Grills.htm |
Re: BBQ experts....assistance required
Originally Posted by renth
(Post 10276119)
I prefer charcoal. I have a charcoal one that doesn't get used much.
I've also got a Weber-Q which has amazing write ups. I don't think it's that great but it is convenient. |
Re: BBQ experts....assistance required
Originally Posted by spottydog
(Post 10276580)
We love our Weber Q but BBQing with the lid down did take a while to get used to
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Re: BBQ experts....assistance required
Originally Posted by BadgeIsBack
(Post 10276010)
You're right - a griddle is a good idea.
Much of the time, it's 2 on a grill (er metal lines - gaps in between) and 2 on a flat, er, continuous plate. (No gaps). 6 burners is for 'posh' people (wink). Over here, gas is king - much to the chagrin of the some of the Saffers of the board... Charcoal does seem to be making a comeback in some quarters, or indeed, arriving for the first time. |
Re: BBQ experts....assistance required
Originally Posted by renth
(Post 10276119)
I prefer charcoal. I have a charcoal one that doesn't get used much.
I've also got a Weber-Q which has amazing write ups. I don't think it's that great but it is convenient. |
Re: BBQ experts....assistance required
Originally Posted by jothefw
(Post 10276635)
I love our Weber Q. Had a standard Beefmaster 4 burner for 5 years but a friend cooked us bacon and eggs on their Weber. That was it, we were sold. Not cheap but use all the time, roasts especially.
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Re: BBQ experts....assistance required
We have a Weber family Q- I've not been allowed to touch it, but OH does great bits of meat and also stupendous aubergines- my favourite by far. I'd be too tempted to lift the lid and spoil things, but I'll have to learn to use it in November when our kitchen is being gutted and we will be without any form of cooking for up to 4 weeks.
I can see a lot of salads being eaten. |
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